| １ |
After removing the bones, thinly slice the fish and sprinkle with sake and pepper. |
| ２ |
Combine the ingredients for the sauce in a bowl. Mince the Welsh onion and ginger root, and add to the sauce. |
| ３ |
Cut the onion, carrot and bell pepper into very thin sticks. |
| ４ |
Heat a Teflon frying pan and cook the fish until the surface turns crispy. Remove from the pan and dip in the sauce prepared in2 |
| ５ |
Cook the vegetables in the same frying pan, then dip them in the sauce, also. |
| ６ |
After the fish and the vegetables are well-seasoned, serve on a dish and add |
